There’s nothing better than a Savse-inspired cake recipe… so we enlisted the culinary services of Safia Shakarchi, the talent behind Dear Safia. Take it away Safia…
Guest Blog by Safia
I won’t lie, January hasn’t exactly ever been my favourite month of the year. The Christmas lights start coming down, the cheer starts to fade away, and you suddenly realise that you have eaten your entire recommended yearly allowance of basically everything in the last two weeks.
Meet my inner pessimist.
My inner optimist, however, remembers that January flashes ‘FRESH START’ in your face on an hourly basis, at least before the novelty wears off, i.e. for the first 5 days of the month. January offers you that gleaming opportunity for redemption – to make your wrongs right, to make your carbs protein, to swap your five chocolate biscuits a day for five fruit and veg.
Although it might not sound it, the whole ‘I’ve got to be temporarily healthy’ thing really doesn’t have to be that much of a drag. In fact, it can be a fun excuse to experiment with some of your old favourite dishes and find new, lighter, more artery-friendly alternatives. I know you’ve wanted to get into that quinoa craze for months now anyway… Right?
To help you on your healthy adventure, I’ve teamed up with Savse to incorporate their deliciously good-for-you smoothies into some fresh and exciting treats. Using Savse Super Blue, I’ve created a low fat, gluten free, and refined-sugar free alternative to one of your favourite desserts: cheesecake. I know that’s basically an oxymoron and this really shouldn’t be called a cheesecake, but it looks like one, so it will do.
So, order a batch of Savse smoothies, whip up the recipe below, and start your New Year in the right way – without sacrificing your sweet tooth! You never know, January might just become your favourite month of the year.
For the base:
175g pitted Medjool dates
250ml warm water
For the filling:
150g cashews, soaked in boiling water for 1 hour
240ml coconut milk
80ml low fat greek yoghurt
1 tablespoon coconut oil
2 tablespoons maple syrup
1 tablespoon honey
20ml apple juice
150ml Savse Super Blue smoothie
A handful of blueberries
Green apples, thinly sliced
- Line an 8 inch springform pan with baking paper – both the base and sides.
- To make the base of your cheesecake, soak the dates in the warm water for about 10-15 minutes to soften. Whilst you are waiting, place the almonds in a food processor and pulse until finely chopped. Drain the dates and add them to the nuts, pulsing until a chunky paste is formed.
- Press the mixture into the bottom of your pan, smoothing it out with the back of a spoon until even and flat. Put the pan into the freezer to chill whilst you move onto your filling.
- Place all of the ingredients for the filling into a blender and blend for 3-4 minutes, or until the mixture is smooth and creamy. Take your pan out of the freezer and pour the filling over the base, and then return the entire cake to the freezer for at least another 4 hours (or overnight if you can!)
- Take the cheesecake out of the freezer about 30-45 minutes before you are ready to serve to allow it to thaw. Remove from the pan and peel away your baking paper. Finally, decorate with your blueberries, flowers, and sliced apple.
- Use a knife warmed with hot water to cut into the cake, and serve in generous slices with a glass of Savse on the side!